Ancho Chili-Rubbed Beef Roast

1. 1

   Heat oven to 325 degrees F. Combine rub ingredients; (all ingredients following the roast listed, minus the oil) and reserve 2 Tbs. for potatoes. Press remaining rub onto the beef. Use beef round tip roast.

2. 2

   Place roast on rack in a shallow roasting pan. Insert oven proof meat thermometer so tip is centered in thickest part of the beef, not resting in fat. (Do not overcook.).

3. 3

   Meanwhile, mix reserved rub and oil and toss with potatoes. Roast Potatoes in a greased baking pan, covered for 1 hour. After 1 hour stir potatoes and leave pan uncovered and cook for another 10 to 15 minutes or until the potatoes are tender.

4. 4

   Put the potatoes in the oven during the last hour before roast should be done. I figure in resting time for roast or you can keep the potatoes warm in your convection oven which is what I do, cover back on.

5. 5

   Remove the roast when the meat thermometer registers 140 degrees for medium rare; 155 degrees for medium. Let stand for 15 minutes and then carve the roast. Season with salt to your taste.

6. 6

   Important - Let the roast stand and rest before cutting or it for 15 minutes or it won't cut nicely!

7. 7

   Serve with potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.